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                <h3 class="title">火腿蛋松饼 (Egg Benedict)</h3>
                <em class="subtitle">一份最基础的 Egg Benedict 主要包括水波蛋、火腿、英式马芬、荷兰酱。其中难点是：Poached egg 水波蛋 和 Poached egg
                    水波蛋</em>

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                <h3 class="title">Poached egg 水波蛋</h3>
                <em class="subtitle">制作水波蛋的过程必须十分细心</em>

                <p class="half-bottom">
                    1.我们选一个比较深的锅，最少要能装2升的水，大火煮开<br>
                    2.在水中倒入白醋，用打蛋器在锅中将水朝一个方向旋转搅动<br>
                    3.把蛋打在一个平口小碟子里，打蛋器停止搅动，然后轻轻将蛋倒入锅中，让旋转的水将蛋清聚合在包裹住蛋<br>
                    4.煮2-3分钟用勺子捞出<br>
                    要是边边还是不好看，你可以用蛋糕的模具去边。这个必须是熟能生巧~
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                <h3 class="title">Hollandaise Sauce 荷兰酱</h3>
                <em class="subtitle"></em>

                <p class="half-bottom">材料(酒醋汁部分)：</p>
                <table>
                    <tr>
                        <td>1</td>
                        <td>200ml 白葡萄酒醋</td>
                        <td>300ml 白葡萄酒</td>
                        <td>50ml 白兰地</td>
                        <td>1小勺黑胡椒碎</td>
                    </tr>
                    <tr>
                        <td>2</td>
                        <td>1小撮白胡椒末</td>
                        <td>龙蒿一小撮</td>
                        <td>小干葱末一小撮</td>
                        <td>蒜末一小撮</td>
                    </tr>
                    <tr>
                        <td>3</td>
                        <td>香叶碎一小撮</td>
                        <td>3只鸡蛋黄</td>
                        <td>澄清黄油200ml</td>
                        <td>少许新鲜柠檬汁 以及 盐</td>
                    </tr>
                </table>

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                    1.将白葡萄酒醋和白葡萄酒和黑白胡椒、龙蒿、一起熬到一半的量，再加入白兰地，熬到酒精都挥发<br>
                    2.煮沸一大锅水，找一个如下图不锈钢的浅盆，水不宜放过多，要让盆子不能碰到水，我们是用水蒸气的热量传导到盆子里，加热。所以盆子也选用导热性较好的金属盆比较好。<br>
                    3.将蛋黄打散加入熬好的酒醋汁2大匙，用一个大打蛋器搅打<br>
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                    4.不停的搅打，一直搅打到蛋液膨大，发白，呈现泡沫状。过程中，为了防止过热，我要要不时的将盆子离火，大概在火上搅打和离火搅打的时间在半分钟到一分钟左右。同时边打，边将粘在锅上的蛋液刮入。
                    最后成型的状态如下图，将打蛋器拎起，落下的酱汁在盘中出现纹路。
                </p>
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                    5.然后再一点点倒入黄油继续搅拌，直到酱汁呈现蛋黄酱的浓稠度，再加入几滴柠檬汁搅打，再加入胡椒和盐调味，太稠的话加点热水
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                <h3 class="title">English Muffin 英式马芬</h3>
                <em class="subtitle"></em>

                <p class="half-bottom">
                    所需材料：（16个松饼的量)</p>
                <table>
                    <tr>
                        <td>1</td>
                        <td>400g 室温牛奶</td>
                        <td>50g 室温软化的黄油</td>
                        <td>15g 海盐</td>
                    </tr>
                    <tr>
                        <td>2</td>
                        <td>1只打散的鸡蛋 大约40g</td>
                        <td>550g 面包粉</td>
                        <td>2茶匙 酵母</td>
                    </tr>
                </table>
                <img src="//tiannblog.oss-cn-shanghai.aliyuncs.com/images/article_image/rest/eating/No1/11.jpg"
                     class="responsive-image"/>

                <p class="half-bottom">
                    步骤：<br>
                    1.用100g 的牛奶化开酵母，等待10分钟<br>
                    2.将所有干性材料混合拌匀<br>
                    3.将鸡蛋、酵母牛奶和剩下的牛奶倒入，慢慢揉成面团，成型后加入黄油，继续揉15-20分钟。有厨师机就用中高速打5分钟面团。<br>
                    4.将面团置于温暖处发酵1-2小时，成2倍大取出。<br>
                    5.发酵好分割成16份，成团松弛面团20-30分钟<br>
                    6.在锅中用小火双面烘烤，每面大概7-15分钟，直到表面酥脆金黄。怕烤的不好看的朋友，可以用模子定型烤<br>
                    7.吃的时候抹点黄油
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                <h3 class="title">最后是培根，烤到酥脆~</h3>
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                <h3 class="title">撒点小葱末或欧芹!</h3>
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